Let's face it, some people can't handle the earthy aromatic meatiness of porcini mushrooms. It's an acquired taste for people who aren't used to their concentrated flavor. On my last day of vacation in Italy, as the cab driver was transporting me to the airport, I remember feeling so depressed as I saw each roadside produce stand from the backseat of the car. I remember seeing signs for Porcini non stop... I really covet fresh porcini, and I wish they were easily attainable here in Brooklyn. I'm not sure if I'll ever get the chance to even hold a white truffle, but I'll always consider porcini to be my indulgence. This dish is all about quality of ingredients. Use the best olive oil, and a fresh Parmigiano-Reggiano cheese, you cannot go wrong. I think the porcini really shine here. I kicked mine to another stratosphere by adding a slight drizzle of white truffle oil, but that's optional.

Share: